• Journal of Technology Innovation
• /
• v.24 no.1
• /
• pp.85-111
• /
• 2016

This paper examines the effects of prior industry experience, new product attributes and online customer review on new product sales. Different from prior researches on the volume and valence of customer review on online shopping, this paper investigated multiple factors on new product sales in online shopping mall. Based on 407 TV new products in China online shopping mall, we investigated the relationships of kew factors with new products sales. New products of Incumbent TV manufacturers outsell those of new entrants in TV market. Low initial price and low level of discount rate have positive relationships with new product sales. Technological superiority has positive effect on new product sales but the adoptions of new technological functions show different effects on sales. The volume of online consumer review also has positive relationship with new product sales. This paper suggest some theoretical and practical implications and future research directions.

• Journal of Environmental Science International
• /
• v.23 no.7
• /
• pp.1359-1366
• /
• 2014

Seven tetracycline classes of antibiotics were treated using ultraviolet (UV) and $UV/H_2O_2$ oxidation. Two different UV lamps were used for the UV and $UV/H_2O_2$ oxidation. The performance of the UV oxidation was different depending on the lamp type. The medium pressure lamp showed better performance than the low pressure lamp. Combining the low pressure lamp with hydrogen peroxide ($H_2O_2$) improved the removal performance substantially. The by-products formation of tetracycline by UV and $UV/H_2O_2$ were investigated. The protonated form ($[1+H]^+$) of tetracycline was m/z 445, reacted to yield almost exclusively two oxidation by-products by UV and $UV/H_2O_2$ oxidation. Their protonated forms of by-products were m/z 461 and m/z 477. The structures of tetracycline's by-products in UV and $UV/H_2O_2$ system were similar.

• Food Science of Animal Resources
• /
• v.24 no.1
• /
• pp.73-79
• /
• 2004

Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82∼3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p<0.05). Thigh muscle showed higher value of L＊ and b＊ and lower value of a＊ than breast muscle. However, no difference was observed in color of meat with different age and sex. The meat from the 6 months and the breast cut had lower shear force than those of respective 17 months and the thigh regardless of sex. The pressed ham and sausage manufactured with the pheasant meat had better score than the commercial products manufactured with pork or chicken in sensory and textural parameters.

• Bulletin of the Korean Chemical Society
• /
• v.35 no.7
• /
• pp.2057-2064
• /
• 2014

Thermochemical sulfate reduction (TSR) was conducted in autoclave on the system of crude oil and $MgSO_4$ at different temperatures. Gas chromatography pulsed flame photometric detector (GC-PFPD) was used to detected the composition of organic sulfur compounds in oil phase products. The results of the analysis indicate that with increased temperature, the contents of organic sulfur compounds with high molecular weight and thermal stability, such as benzothiophenes and dibenzothiophenes, gradually became dominated. In order to gain greater insight into the formation and distribution of organic sulphur compounds from TSR, positive ion electrospray Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) was used in detecting the detailed elemental composition and distribution of them. The mass spectra showed that the mass range of sulfur compounds was 200-550 Da. Four sulfur class species, $S_1$, $N_1S_1$, $O_1S_1$ and $O_2S_1$, were assigned in the positive-ion spectrum. Among the identified sulfur compounds, the $S_1$ class species was dominant. The most abundant $S_1$ class species increase associated with the DBE value and carbon number increasing which also indicates the evolution of organic sulfur compounds in TSR is from the labile series to the stable one. In pure blank pyrolysis experiments with crude oil cracking without TSR, different composition and distribution of organic sulfur compounds in oil phase products were seen from mass spectra in order to evaluate their pyrolysis behaviors without $MgSO_4$. FT-IR and XRD were used in analyzing the products of solid phases. Two distinct crystallographic phases MgO and $MgSO_4$ are found to coexist in the products which demonstrated the transformation of inorganic sulfur compounds into organosulfur compounds exist in TSR.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.5
• /
• pp.878-885
• /
• 1997

Effect of various ingredients and cooling methods on the quality of modified Jeung-pyun(traditional Korean steamed rice cake) were studied. Three different kinds of wheat flours(strong, medium, and weak) were studied to evaluate the volume and firmness of Jeung-pyun. Weak flour showed the maximum volume and good sensory results. The optimum ratio of ingredients was flour : water ; sugar ; Tak-Ju=100 : 20 : 20 : 50 for steaned Jeung-pyun. When three different cooking methods were compared, the maximum volume showed from convection oven method, but the crust color of Jeung-pyun was like bread. Steaming method showed higher volume than that of product heated by microwave method. The optimum formula ratio for the microwave method was flour ; water ; sugar ; Tak-Ju = 100 : 30 : 20 : 50, which required 10% higher added water content than that of steaming. When wheat flour was used instead of rice flour, the addition of 5% normal corn starch increased volume of both steamed and microwave cooked products. In the case of added modified starches to Jeung-pyn, 5% $\alpha$-waxy corn starch showed the highest volume in steaming method. When rice flour was used, the addition of 5%$\alpha$-waxy corn starch also showed highest volume f both steamed and microwave cooked products. The firmness of steamed wheat flour Jeung-pyun, containing 5%$\alpha$-corn starch was higher firmness than that of control and other added samples. Microwave cooked products showed two or three times higher firmness of steaming products. The use of wrap(uni-wrap) and stabilizer(METHOCEL) decreased the firmness of microwave cooked wheat flour Jeung-pyun to 200~300g compared with that of untreated Jeung-pyun.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.35 no.2
• /
• pp.52-57
• /
• 2003

The charcoal is known to have gas adsorption capability and electrical properties. Some practical applications of carbon materials for the purpose of limited electrical conduction were made in these days. In this paper, we applied the several different kinds of charcoal to the papers in three different ways to investigate if charcoal application method affects its electrical conduction capability. Wet end addition, making multiply, and coating method were tested. The area electrical resistivity of charcoal containing paper was measured. The strength properties of charcoal containing paper were compared to those of the control, which had no charcoal in it. Experimental results showed that manufacturing conditions of the charcoal itself changed its electrical and strength properties of charcoal containing paper. The electrical properties of charcoal containing paper can be used for the removal of electrostatic problem in packaging system. The strength property of the charcoal containing paper should be kept, at least, over the minimum requirement for the packaging system. By using coating method on paper or making multiply, strength loss of paper by inclusion of charcoal could be overcome.

• Korean Journal of Community Nutrition
• /
• v.8 no.6
• /
• pp.867-875
• /
• 2003

The purpose of this study was to investigate the psychosocial factors influencing dairy product consumption of female university students in Daejeon. The Theory of Planned Behavior provided the basis for this study. As a result of the pilot-study, 18 behavioral beliefs, 8 normative beliefs, and 12 control beliefs were identified. The subjects (n=236) were grouped into a high-consumption group (1 serving/day, n=117) and a low consumption group (< 1 serving/day, n=119). The data were analyzed using t-tests or $\chi$$^2$-tests. Among the general characteristics, there were significant differences in the amount of pocket money spent per month, residence type (p<0.01), weight, frequency of exercise and perceived health status (p<0.05) of the subjects. With respect to the 18 behavioral beliefs, the high consumption group responded less negatively on ‘eating dairy foods would not be convenient’ than the low consumption group (p<0.05). None of the subjective normative items were significantly different between the two groups. However, notable differences were found in regard to the control beliefs (8 out of 12 control beliefs). These included overall control over consuming dairy products (p< 0.001), as well as specific beliefs regarding barriers such as easy spoilage of dairy products, the cost, eating them for snacks and dislike for them (p<0.05). In addition, specific situations, such as ‘when I want them I get them’ (p<0.01), eating out and the availability of dairy foods at home (p<0.05) were significantly different between the two groups. The high consumption group showed more control over these barriers or situations. These results suggest that nutritional education for young female adults should incorporate strategies to increase their perceived control over the consumption of dairy products by removing barriers and including environmental approaches which address the availability issues.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.6 no.3
• /
• pp.167-173
• /
• 2018

In general, calcium is required for the reaction of blast furnace slag fine powder and fly ash. The by-products generated during the process of producing recycled aggregates have different calcium contents depending on the crushing stage and the possibility of using the process by-product as a concrete mixture is also different. In this study, the effect of the calcium content of the by-products on the compressive strength was investigated and the block was fabricated by using this. To utilize the by-products as an admixture, the calcium content was analyzed and the bending strength and surface temperature were measured according to the shape of the water storage block. As a result of this study, the possibility of making a block using recycled aggregate by-products was verified and arch type block was constructed to secure storage capacity and bending strength. Also, the surface temperature of the water storage block was reduced by $9^{\circ}C$ or more than that of the general permeable block.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.2
• /
• pp.265-273
• /
• 2019

Objective: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods: The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results: The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion: AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.

• Journal of Microbiology and Biotechnology
• /
• v.33 no.4
• /
• pp.500-510
• /
• 2023

In this study, lactic acid bacteria were isolated from 21 top-selling probiotic products on Korean market and their antimicrobial resistance were analyzed. A total 152 strains were claimed to be contained in these products and 70 isolates belonging to three genera (Bifidobacterium, Lactobacillus, and Lactococcus) were obtained from these products. RAPD-PCR showed diversity among isolates of the same species except for two isolates of Lacticaibacillus rhamnosus from two different products. The agar dilution method and the broth dilution method produced different MICs for several antimicrobials. With the agar dilution method, five isolates (three isolates of Bifidobacterium animalis subsp. lactis, one isolate of B. breve, one isolate of B. longum) were susceptible to all nine antimicrobials and 15 isolates were multi-drug resistant. With the broth microdilution method, only two isolates (one isolate of B. breve and one isolate of B. longum) were susceptible while 16 isolates were multi-drug resistant. In this study, only two AMR genes were detected: 1) lnu(A) in one isolate of clindamycin-susceptible and lincomycin-resistant Limosilactobacillus reuteri; and 2) tet(W) in one tetracycline-susceptible isolate of B. longum B1-1 and two tetracycline-susceptible isolates and three tetracycline resistant isolates of B. animalis subsp. lactis. Transfer of these two genes via conjugation with a filter mating technique was not observed. These results suggest a need to monitor antimicrobial resistance in newly registered probiotics as well as probiotics with a long history of use.